Turnip-Potato Bake

[carol]

Turnip-Potato Bake...3 Points per serving

1 tablespoon olive oil
4 cups thinly sliced onion
5 cloves garlic -- sliced
1 1/2 pounds turnips -- peeled, and cut in 1/4" slices
1 1/2 pounds baking potatoes -- peeled, and cut in 1/4" slices

Vegetable cooking spray
1 cup low-fat sour cream

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon dried thyme
21 ounces low-salt chicken broth

1/2 cup fresh breadcrumbs -- lightly toasted

Heat the oil in a large skillet over medium heat. Add onion and garlic; sautîc0 minutes or until deep golden, stirring frequently. Layer turnip slices, onion mixture, and the potato slices in a 13 x 9-inch baking dish coated with cooking spray. Combine the sour cream, salt, pepper, thyme, and broth in a 1-quart glass measure, and stir well. Microwave at HIGH for 5 minutes or until hot. Pour over the vegetables. Cover and bake at 425 degrees for 30 minutes. Uncover; sprinkle breadcrumbs over casserole. Bake, uncovered, 1 hour or until the vegetables are tender.

Source:
"Cooking Light, Nov/Dec 1995, page 188"
Copyright:
"? Cooking Light"

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Per Serving (excluding unknown items): 178 Calories; 4g Fat (19.4% calories from fat); 8g Protein; 31g Carbohydrate; 4g Dietary Fiber; 6mg Cholesterol; 181mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

NOTES : To save time, use a food processor to slice onions, turnips, and potatoes.